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  • Indian Lentil And Vegetable Stew (Mjeddrah)

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    Indian Lentil And Vegetable Stew (Mjeddrah)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 c. Water
    • 8 ounce Dry lentils (1 1/4C)
    • 2 med Potatoes, peel, 1-in cubes
    • 1 med Onion, minced
    • 1 stalk celery, minced
    • 2 x Cloves garlic, fine chop
    • 1 Tbsp. Finely snipped parsley
    • 1 Tbsp. Instant beef bouillon
    • 1 tsp Salt
    • 1 tsp Grnd cumin
    • 2 med Zucchini, 1/2-in slices Lemon wedges

    Directions

    1. Lentils come in a rainbow of colors: red, yellow, orange, green and brown.
    2. Choose any of them for this vegetable stew.
    3. Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook till lentils are almost tender, about 30 min. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook till potatoes are tender, about 20 min. Stir in zucchini. Cover and cook till zucchini is tender, 10 to 15 min. Serve with lemon wedges.

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